淡菜嵌肉原 料中号淡菜············································二十只（约重三两）猪腿肉（七成瘦）··········································二两五钱熟火腿肉···············································八钱竹笋···················································一两水发香菇···············································三钱姜片···················································三钱葱·····················································二钱鸡汤···················································五两绍酒···················································九钱精盐···················································二钱味精···················································二分湿淀粉·················································五钱熟鸡油·················································一钱制法1?将谈菜洗去沉沙，放入大碗，加上开水（以浸没淡菜为度），约浸半小时，灌去水，放入酒（三钱）、姜片、葱结（一钱八分），上笼用旺火蒸约一小时取出，晾凉（如有毛要剪掉）。
2，将猪肉剁成末，加入酒三钱、味精一分、盐一钱，用湿淀粉拌匀，然后逐个嵌入淡菜内，排在大盘中。
笋切成滚刀块放在上面，上笼用旺火蒸十分钟左右（蒸到有汤汁为止）。
3，将火腿切成长一寸半、宽一寸、厚一分的片，连同香菇（大的需对切开）一起，先排在大碗底层，再把蒸好凉透的淡菜联肉和算放入排齐，倒入蒸淡菜嵌肉的原汤，加酒三钱，盐五分，再上笼用旺火蒸五分钟，待热后取出，复扣入盘巾。
4，将鸡汤烧澡，加味精一分、盐五分，浇入盘内，淋上热鸡油，放上葱末二分即成。
特点此菜用淡菜嵌肉清蒸，色泽黄亮，味鲜香不腥，是临海的地方风味。